Best 9 Ritz Cookies Recipes

RITZ COOKIES

Steps:

• Put peanut butter between crackers.
• Melt almond bark over double boiler.
• Dip crackers into almond bark and lay them on wax paper.

RITZ® COOKIES

Steps:

• Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts.
• Spoon onto lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) until light brown.

EASY RITZ CRACKER SNACK COOKIES

Steps:

• Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
• Spread 1 teaspoon Marshmallow Creme on remaining crackers.
• Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
• Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.

MINT THINS (RITZ CRACKER COOKIES)

Steps:

• 1. MIX chocolate and extract.
• 2. DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
• 3. REFRIGERATE 30 min. or until chocolate is firm.
• 4. kraft kitchens tips : CHOCOLATE-PEANUT BUTTER "COOKIES" Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate

RITZ COOKIES

Steps:

• Melt chocolate bark.
• Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others.
• Dip sandwiches in chocolate bark, coating them with chocolate.
• Put chocolate covered sandwiches on cookie sheets covered in wax paper.
• Completely cool.

WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES

Steps:

• Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
• Melt the almond bark according to package directions.
• Dip each cookie in the melted chocolate, covering it entirely.
• Place on wax paper.
• Add sprinkles if desired and put in the refrigerator to cool and set.
• Store in air-tight container for up to one week.
• *I have also made using Nutella for the filling.

CUTE NON-PUMPKIN RITZ JACK O' LANTERN COOKIES

Steps:

• Sandwich peanut butter between crackers.
• Melt almond bark.
• Add 1 drop each of red and yellow food coloring and stir.
• *** NOTE!= Beware! I have done this in the past with no problems but the most recent batch of almond bark began seizing on me so I had to add solid shortening, melt, and stir. Each brand is different! I used the orange candy melts to avoid this next.
• Dip crackers let dry on waxed paper-repeat for more.
• Before they dry I draw 2 curved lines from so they look like this ( ) to make it resemble a pumpkin.
• While still wet stick a green sprinkle (you could use anything else to make the stem too such as cut gumdrop).
• Draw jack-o-lantern face on with gel or food coloring pen. Enjoy!
• Great for the kids!

RITZ CRACKER COOKIES

Steps:

• 1. Mix raisins, pecans and Eagle Brand milk. Cook on low heat until thick. Cool 15 minutes, then spread on Ritz crackers. Bake 10 minutes at 275 degrees. Then cool.
• 2. Topping: Combine confectioners sugar, margarine and vanilla. Mix well, then spread on top of Ritz crackers. Top with 1/2 of a pecan.

RITZ CRACKER COOKIES

Steps:

• Heat the oven to 350°F and line a large baking sheet with parchment paper. Place walnuts in bowl of small food processor or chopper and blitz for about 15 seconds, or until ground until small pieces - not into dust or a paste. Add the dates, 1/4 cup at a time, and continue blending until the mixture is finely chopped. (Note: If chopping by hand, chop the dates until they are very fine, pieces no more than 1/8-inch to a side. Finely chop walnut as well.) Place chopped walnuts and dates into a small, heavy-bottomed saucepan and pour the sweetened condensed over them. Stir thoroughly, then turn the heat to medium-low. Cook, stirring frequently to prevent the mixture from scorching. Heat until it comes to a boil. Simmer for about 5 minutes or until the mixture darkens slightly and pulls away from the sides of the pan. (it will no longer be liquid. It will be a thick, gooey, sticky mixture.) Turn off heat. Use a small spatula or spoon to spread the mixture on the crackers. My grandmother places just a dab on each cracker; my mother and I use a heaping mound. It won't affect the baking time. When the crackers are covered, bake for 5 to 7 minutes, or until the crackers are just slightly more golden brown around the edges. Remove from the oven and place the baking sheet on a cooling rack. Let the cookies cool on the baking sheet. To make the glaze, place the 1/2 cup powdered sugar in a large glass measuring cup. Whisk in the cinnamon. Add the milk a little at a time, whisking vigorously. Whisk in the vanilla, and continue whisking until no lumps remain. Drizzle this glaze over the cooled cookies, and let them stand for another few minutes to let the glaze firm up. These keep very well in a covered container. They also can be frozen in a well-sealed container for up to a month.